This dish is so old school, yet so delicious, it’s definitely worth trying at home. It’s also very easy to prepare and cook. 

 

Classic sauce called “monte au beurre”, which is a French term to describe the process of adding or whisking in whole cold butter into a sauce at the end of the cooking process. This process, which is usually done off the heat of the stove, so the butter doesn’t separate the sauce, when done properly, adds shine, flavor and a deep richness. This is the perfect combination for Forever Oceans Kahala, as the high fat content in the fish goes hand in hand with the richness of this velvety sauce. Combined with fresh mushrooms and asparagus, this will totally blow your mind with sophistication of the palate. A fabulous romantic couples dish or something to prepare when you have special friends over for dinner, enjoy!

 

Forever Oceans Kahala with Asparagus, Mushrooms and Dill sauce

Serves 4

 

Ingredients:

4x 6oz kahala fillets (use your favorite fish, salmon, cod, hake, sea bass)

Maldon Salt

Freshly ground black pepper

2 tablespoons olive oil

½ cup low in sodium fish or chicken stock

½ cup heavy cream

2oz unsalted butter (cold)

¼ lemon (juice)

2 tablespoons freshly chopped dill

 

1 bunch asparagus, trimmed 

4 large Enoki mushrooms or 2 cups of your favorite mushrooms, sliced

2 tablespoons olive oil

Maldon Salt

Freshly ground black pepper

 

How to make:

 

Season the kahala with salt and pepper. Place a frying pan or skillet on the stove over a medium to high heat. Add the oil, when hot add the kahala fillets, cook for 3 to 4 minutes then carefully turn each fillet over. Continue to cook for a further 2 to 3 minutes or until cooked to your liking. Remove the kahala from the pan and place on a plate covered with dish paper.

Pour the stock into the pan and boil until reduced by half, then pour in the heavy cream and allow to reduce until the sauce thickens, coating the back of a spoon. Remove the pan from the stove and whisk in the cold butter, then squeeze in the lemon juice and finish by whisking in the chopped dil. 

 

While the sauce is reducing, place a large skillet over medium high heat on the stove, add the oil, when hot add the asparagus and sliced mushrooms, season with salt and pepper, cook for 2 minutes, then carefully turn over. Continue to cook for a further 2 minutes until tender, then remove both the mushrooms and asparagus from the pan and place on a plate covered with dish paper.

 

To serve, place the mushrooms in the center of a plate, top with the kahala, place on the asparagus, spoon over the dill sauce and serve. 

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Original recipe

Mark William Alkiosn

Corporate Executive Chef Forever Oceans